Slow-Cooker Creamy Basil Chicken with Orzo

• 8 oz. sliced fresh mushrooms
• 1 large onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 Cubanelle peppers, cut into strips
• 4 slices OSCAR MAYER Bacon, chopped
• 6 cloves garlic, minced
• 3 Tbsp. MINUTE Tapioca
• 4 boneless skinless chicken thighs (1 lb.)
• 1 cup fat-free reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 lb. fresh asparagus spears, cut into 2-inch lengths
• 1/3 cup fat-free half-and-half
• 1/2 cup + 2 Tbsp. chopped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese

1. Combine first 5 ingredients in slow cooker; sprinkle with tapioca.
2. Top with chicken; drizzle with broth and wine.
3. Cover with lid.
4. Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
5. Increase temperature to HIGH.
6. Stir in asparagus, half-and-half and 1/2 cup basil; cover with lid.
7. Cook 30 min.
8. Serve chicken mixture over hot orzo.
9. Sprinkle with remaining basil and cheese.

mushrooms, onion, peppers, bacon, garlic, tapioca, chicken, chicken broth, white wine, fresh asparagus spears, pasta, romano cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-creamy-basil-chicken-orzo-189946.aspx (may not work)